Crema Catalana (Egg-Free)
A classic Catalan dessert similar to crème brûlée, but flavored with citrus and cinnamon. Uses cornstarch to achieve the creamy texture.
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Ingredients
- 2 cups Almond Milk
- 1 strip Lemon Peel
- 1 strip Orange Peel
- 1 small Cinnamon Stick
- 1/2 cup Sugar
- 3 tbsp Cornstarch
- 1/4 cup Water
- 4 tbsp Sugar
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a saucepan, combine almond milk, lemon peel, orange peel, cinnamon stick, and sugar. Heat over medium heat until simmering.
- 2In a small bowl, whisk together cornstarch and water until smooth.
- 3Remove the citrus peels and cinnamon stick from the almond milk mixture.
- 4Slowly pour the cornstarch mixture into the almond milk mixture, whisking constantly to prevent lumps.
- 5Continue to cook over low heat, stirring constantly, until the mixture thickens to a custard-like consistency, about 5-7 minutes.
- 6Pour the custard into individual ramekins.
- 7Refrigerate for at least 2 hours to allow the custard to set.
- 8Before serving, sprinkle each ramekin with sugar. Use a kitchen torch to caramelize the sugar until golden brown and crisp.
- 9Serve immediately.
Substitutions
Egg → Cornstarch
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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